Grab your veggies & cook up some healthy lentils to boost your energy & fill you up quick with a fresh wrap. Follow the recipe or change up the veggies to your taste or availability.
Loaded Veggie & Lentil Wrap
Ingredients
- 1 cup lentils
- 4 cups low sodium vegetable broth or water
- 2 tbsp tahini
- 1 tsp cumin
- 1/2 tsp paprika
- juice of a lemon
- Salt & Pepper to taste
- 3-4 shishito peppers
- 2 carrots
- 2 stalks celery
- 1 zucchini
- 1 red onion
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp parsley
- 3 tbsp extra virgin olive oil
- Salt & Pepper to taste
- large wraps or tortillas
- a handful of greens per wrap
- 1 tsp harissa sauce per wrap optional
Instructions
- Rinse and drain lentils. Combine 1 cup lentils with 4 cups of preferred liquid and simmer gently with the lid tilted until desired tenderness, about 30 minutes.
- While the lentils are cooking cut up your veggies. Preheat your oven to 350° and line a baking dish with parchment paper.
- Season the veggies with garlic powder, onion powder, parsley, extra virgin olive oil, salt and pepper. Adjust more or less to your taste.
- Once veggies are seasoned mix well to ensure they're all coated. Bake for 30 minutes.
- Once your lentils are done remove from heat and fluff with a fork. Transfer to a bowl.
- Take the roasted veggies out and let them sit while you prepare the lentils.
- When your lentils are in a mixing bowl, add in the tahini, lemon juice, cumin, paprika, salt and pepper. Mash until all is combined and mixed well.
- Take one large wrap and spread a tsp of Harissa sauce across (if using).
- Follow that with 2 heaping tbsp of mashed lentils, roasted veggies and handful of spinach. Roll wrap then cut in half.
- Repeat these steps for however many wraps you make. Serve.
Notes
Recipe adapted from Neurotic Mommy.
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